My Indonesia

Indulge in the ultimate vegan chocolate delight with these double chocolate donuts. They are perfect for satisfying your sweet cravings while being completely dairy-free and egg-free.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup unsweetened almond milk. 1/4 cup vegetable oil. 1/4 cup vegan chocolate chips. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 tsp vanilla extract. 1/4 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup vegan chocolate chips for topping.

Instructions: Set the oven temperature to 175C 350F. Mix the flour, sugar, baking soda, baking powder, and cocoa powder in a mixing bowl. Almond milk, vegetable oil, 1/4 cup vegan chocolate chips, applesauce, vanilla extract, and maple syrup should all be combined in a separate bowl. Blend until thoroughly blended. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to blend too much. Spoon about two thirds of the batter into each cavity of a donut pan that has been greased. When a toothpick is inserted into a donut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. The donuts should be taken out of the oven and given a few minutes to cool in the pan before being transferred to a wire rack to finish cooling. The remaining 1/4 cup of vegan chocolate chips should be melted over a stovetop or in the microwave. As a garnish, pour the melted chocolate over the donuts that have cooled. Your vegan double chocolate donuts are now ready for consumptionjust let the chocolate set!

Prep Time: 15 minutes

Cook Time: 15 minutes

Slow Cooker Swiss Steak is a hearty and comforting dish perfect for busy days. The slow cooking process allows the flavors to meld together, resulting in tender beef and flavorful vegetables in a rich tomato-based sauce.

Ingredients: 1.5 lbs beef round steak, thinly sliced. 1 onion, thinly sliced. 1 green bell pepper, sliced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In a slow cooker, layer the sliced onions, green bell peppers, and minced garlic. Place the thinly sliced beef round steak on top of the vegetables. In a bowl, mix together diced tomatoes, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour the mixture over the steak and vegetables in the slow cooker. Cover and cook on low for 6-8 hours or until the meat is tender. Serve the Swiss steak with the vegetables and sauce over rice or mashed potatoes.

Prep Time: 15 minutes

Cook Time: 360 minutes

A delicious Italian dish called frittata di riso is made with cooked rice, eggs, and spinach. It's full of flavor and filling. It's simple to make and great for breakfast, brunch, or a quick dinner during the week.

Ingredients: 2 cups cooked rice. 4 large eggs. 1/2 cup grated Parmesan cheese. 1/2 cup chopped fresh spinach. 1/4 cup diced onion. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Add the eggs and grated Parmesan cheese to a large bowl and mix them together using a whisk. Add pepper and salt to taste. In a nonstick skillet over medium heat, heat the olive oil. Cut up the onion and garlic and add them. Cook the onions until they become clear. Put the cooked rice and spinach that has been chopped into the pan. Add the spinach and stir it in well. Cook for a few minutes until it wilts. Add the egg and cheese mix to the skillet with the spinach and rice. Leave it to cook for a few minutes and wait for the edges to begin to set. With a spatula, carefully lift the frittata's edges so that any egg that's still not cooked can move below. Move the skillet to a hot broiler and cook the frittata until it is mostly set but still has a little runny on top. Put it under the broiler for two to three minutes, or until the top is golden brown and set. Use an oven mitt to carefully take the skillet out of the broiler; the handle will be hot. Let it cool a bit. Take the frittata and cut it into wedges. Serve it hot. If you want, you can top it with more Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

The creamy peanut butter, cream cheese, and chocolate chips in this Buckeye Cheeseball are a great mix. For a sweet finish, they are rolled in powdered sugar. It's great for parties and get-togethers and goes well with many kinds of dippers.

Ingredients: 8 oz cream cheese, softened. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 1/2 cups powdered sugar. 3/4 cup mini chocolate chips. 3/4 cup powdered sugar, for rolling.

Instructions: Put cream cheese, peanut butter, butter, and vanilla extract in a bowl and beat them together until they are smooth and creamy. Slowly add the powdered sugar and beat until everything is well mixed. Toss in the little chocolate chips. Roll the stuff into a ball and cover it with plastic wrap. For at least two hours or until firm, put it in the fridge. Once the cheeseball is firm, take it out of the plastic wrap and coat it completely with the rest of the powdered sugar. Put it out with fruit slices, pretzels, or graham crackers. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

The delectable combination of crispy bacon, hot Pepper Jack cheese, and fluffy croissants makes these Bacon and Pepper Jack Croissants irresistible. Ideal for brunch or breakfast!

Ingredients: 4 large croissants. 8 slices of bacon, cooked crisp and crumbled. 4 slices of Pepper Jack cheese. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1 egg, beaten for egg wash.

Instructions: Preheat your oven to 350F 175C. Slice each croissant in half horizontally, creating a top and bottom piece. In a small bowl, combine mayonnaise, Dijon mustard, garlic powder, onion powder, black pepper, and paprika. Mix well. Spread the mayo mixture on the cut sides of each croissant piece. Place a slice of Pepper Jack cheese on the bottom half of each croissant. Sprinkle the crumbled bacon evenly over the cheese slices. Put the top half of the croissants back on top to make sandwiches. Brush the tops of the croissants with the beaten egg for a shiny finish. Place the prepared croissants on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes, or until the croissants are golden brown and the cheese is melted. Remove from the oven, let cool for a few minutes, and enjoy your delicious Bacon and Pepper Jack Croissants!

Prep Time: 15 minutes

Cook Time: 10 minutes